[聖誕剩食食譜] 柑橘汁火雞沙拉 Christmas Leftover Recipe: Turkey salad & warm clementine dressing

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材料 Ingredients
2條 長紅蔥 2 banana shallots
橄欖油 olive oil
2隻 柑橘 2 clementines
2 湯匙 紅酒醋 2 tablespoons red wine vinegar
海鹽 sea salt
現磨 黑胡椒 freshly ground black pepper
250克 吃剩的火雞肉 250 g leftover free-range turkey
100克 混合果仁(如榛子/開心果/南瓜籽) 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50克 紅莓(蔓越莓)乾 50 g dried cranberries
1茶匙 蜂蜜 1 teaspoon runny honey
2 紅菊苣 2 red chicory
75克 豆瓣 75 g watercress
75克 火箭菜 75 g rocket
2湯匙 低脂天然乳酪(酸奶) 2 tablespoons low-fat natural yoghurt
1個 石榴 1 pomegranate

做法  METHOD
1. 煎鍋裡灑少許橄欖油,將長紅蔥去皮切粒細,以中低火煎煮約5分鐘至呈現金黃色和粘性。
Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.

2. 將柑橘磨皮,加在柑橘汁煮5分鐘,直至變成蜜糖般的甘甜。然後加入醋和4湯匙橄欖油調味,將火降至慢火讓柑橘汁一直煨著。
Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.

3. 拿出一個大的不粘煎鍋(易潔鑊),以中高火將橄欖油燒熱。將撕開的火雞肉加到鍋裡炒約5分鐘直至酥脆。
Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy.

4.將果仁大隨意砸碎,與紅莓乾和蜂蜜一同放到鍋裡。加鹽和胡椒調味,再煮幾分鐘直到形成焦糖。
Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.

5. 將紅菊苣修剪,菊苣葉與火箭菜一同放到碟上,剩下的紅菊苣裁剪成一片片。加入暖暖的柑橘醬,再鋪上火雞和一勺乳酪。
Trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.

6. 將石榴切半,一手著石榴,切面朝下,另一隻手執勺子敲打石榴頂,石榴種子就是自然倒下。
Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!

Source: JamieOliver.com 

火雞剩食越式法包三文治 Leftover turkey banh mi

Leftover-turkey-banh-mi

份量Serve:  4

材料 INGREDIENTS
橄欖油 olive oil
190克 剩食火雞 190g leftover cooked turkey, preferably brown meat
1個 青檸 1 lime
2湯匙 酸甜辣椒醬 2 tablespoons sweet chilli sauce
2 件 中型法包 2 medium baguettes
1瓣 大蒜  1 clove of garlic
3厘米長的新鮮薑片 3cm piece of fresh ginger
海鹽 sea salt
特級初榨橄欖油 extra virgin olive oil
2湯匙 Hellman牌的蛋黃醬 2 tablespoons Hellman’s mayonnaise
½束 新鮮香菜 (芫荽) ½ a small bunch of fresh coriander
1條 胡蘿蔔 1 carrot
¼ 個 白色捲心菜 ¼ of a white cabbage
麻油 sesame oil
1茶匙 低鹽豉油  1 teaspoon low-salt soy sauce
1湯匙 白酒醋 1 tablespoon white wine vinegar
4湯匙 剩食雞肝醬 4 tablespoons leftover chicken liver pate
非必要: Optional:
1條 新鮮紅辣椒 1 fresh red chilli

做法 Method
1. 先預熱焗爐130 ºC /250ºF/。煎鍋開中火加入少許橄欖油。把火雞粗略地切碎(按個人喜好,可加雞皮)及加入煎鍋裡煮2至3分鐘或至火雞變暖。加入磨碎的青檸皮及酸甜辣椒醬及攪拌,然後調至小火再煮2至3分鐘,或至火雞變脆及呈微焦。
Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

2.同時,把法包放入焗爐加熱。大蒜去皮並與大部分的薑加入磨碗內,再下少許鹽及2至3湯匙的橄欖油,用杵磨成平滑的糊狀再混合蛋黃醬及青檸汁,然後把適量香菜葉摘下及加入糊內加以攪拌混合,待用。
Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

3. 至於酸菜方面,胡蘿蔔去皮並與青瓜及捲心菜一同加入大碗內。把餘下的薑去皮切碎加入碗內,再下少許鹽。用手揉合以擠出多餘的水份。加入1茶匙的麻油、豉油及白酒醋及拌勻。
To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

4. 把已加暖的法包取出放好,每面塗上雞肝醬,鋪上火雞及酸菜。加上青檸蛋黃醬,切碎紅辣椒(如適用)及把未用完的香菜葉散佈在餡上。輕按以合上法包,切好便可享用。
Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

More about this recipe: http://www.jamieoliver.com/recipes/turkey-recipes/leftover-turkey-banh-mi

Special thanks on translation: Ms Sylvia Lau 

個案參考:丹麥環保餐廳將剩食變成佳餚 Case Study: Copenhagen restaurant turns ‘waste’ into delicious

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(Image: Dailymail UK)
最近有關剩食的討論成為社會焦點。但除了把剩食捐到有關機構如食物銀行、非牟利地區組織等將食重新分配,還有其他方法嗎?生在華人社會,很多人都會很抗拒「剩食」,也許是面子問題,又或是別的原因。而遠在丹麥,卻有人打正旗號,用「剩食」作為餐廳的食材,為「剩食」帶來新出路。

由志願團體開設、位於哥本哈根市的非牟利餐廳 Rub and Stub,於2013年9月開業。餐廳可謂非常環保,每日接收由超級市場捐贈快將屆滿食用日期的食材,或者農夫生產過剩、在市場滯銷的農產品,經過廚師的巧手,化成各種佳餚,以免食物腐爛或被丟棄。

由於材料來源天天不同,因此餐廳沒有固定餐單,純粹考驗廚師技巧以及應變能力。除了主廚及營運經理,其餘過百名員工均為義工,每日服務60名顧客。

A revolutionary restaurant has taken the phrase ‘waste not, want not’ to new levels and offers its guests a menu made entirely from ‘waste’ food.

Rub and Stub in Copenhagen, Demark, creates dishes using food which supermarkets and farmers would usually throw away and is run and operated entirely by volunteers.

Misshapen bananas, tomatoes which have a greeness to them and produce close to its best before date are some of the examples of the perfectly edible ingredients the restaurant use to make their meals- saving this food from being wasted.

Vheck it out next time when you visit Copenhagen!

Source: Dailymail UK
Image: Dailymail UK